1. Puree mango in the blender with 1/4 cup of the coconut milk and sugar and blend until smooth. Set aside. 2. In a medium bowl combine the remaining coconut milk, canned coconut milk and the honey; mix well until combined thoroughly. 3. Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled. Place the molds in the freezer and freeze until solid, about 5 to 6 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
